I understand how it goes; it happens to most people this time of year. It starts with a small justification (“It’s Christmas, after all”) and, a powdered cookie quickly escalates into a room full of sugar-comatose people with buttons ricocheting off the walls!
In these recipes, we attempt to knock down some of the negatives of sweets by eliminating table sugar where we can. If we need some sweetening, we are opting for honey or rice malt syrup, which are not only better than normal sugars, but require smaller amounts.
Did Somebody Say Fudge?
Coconut Banana Christmas Fudge
- 3 Cups unsweetened, shredded coconut
- 1 ripe banana
- Christmas Sprinkles!
- Place the shredded coconut in a blender and mix at high speed until it reaches a butter consistency. A dash of coconut oil or milk may help get the desired consistency.
- Add the banana and mix again at high speed.
- Spoon the mixture into a small dish lined with parchment paper. Top with sprinkles (for presentation) and then refrigerate for 1-2 hours to harden the fudge.
- Nom nom nom
Pumpkin and Ginger Spice Granola
- 6 tablespoons coconut oil or butter
- 3 tablespoons rice malt syrup
- ½ cup pumpkin puree
- 2 cups rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon each of cinnamon, allspice, and ginger powder
- ½ teaspoon ground cloves
- 2 cups almonds, cashews, pecans, and walnuts, all chopped
- Preheat your oven to 275 degrees Fahrenheit
- Melt the butter or oil in a saucepan with the malt syrup. Add the pumpkin puree and bring to a light boil.
- Remove saucepan from heat and stir in the oats into an even combination.
- Stir in the remaining ingredients.
- Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, turning halfway.
- Remove from heat and cool immediately (helps make it crispy!). Once cooled, break the mixture into pieces.
Vegan Chocolate Mousse
- 400 ml coconut cream
- ½ cup raw cocoa powder
- ¼ cup rice malt syrup
- ¼ cup chia seeds
- cocoa nibs
- Mix all of that stuff together in a big bowl. Whisk until smooth.
- Pour into serving glasses.
- Sprinkle with cocoa nibs.
- Chill for several hours.
- 1 ¾ cups unsweetened shredded coconut
- 2 teaspoons melted coconut oil
- 3 tablespoons raw honey
- 2 tablespoons coconut milk
- ½ teaspoons pure vanilla extract
- ½ teaspoons ground cinnamon
- ⅛ teaspoons sea salt
- Melt the coconut oil and mix with 1 cup shredded coconut (use a food processor). Mix at high speed, occasionally scraping down the sides until mixture forms a textured paste.
- Add honey, coconut milk, vanilla, cinnamon, and salt. Mix mixture.
- Add ½ cup of shredded coconut and pulse mixture.
- Form the paste into 1-inch balls, coating with the remaining coconut shreds. Refrigerate before serving.
Chocolate Orange Macadamia Truffles
- ½ cup raw, unsalted macadamias
- ½ avocado, mashed
- ¼ cup cocoa powder
- 4 ½ tablespoons rice malt syrup
- ½ cup shredded coconut
- ½ cup milk powder (or whey protein)
- finely grated zest of two oranges
- Pulse the macadamias in the food processor until they are very coarsely crushed.
- Combine macadamias, avocado, cocoa powder, syrup, shredded coconut, milk powder, and zest into rough texture.
- Roll mixture into little, truffle-sized balls.
- Roll each ball in cocoa powder for an even outer coat.
- Refrigerate before serving.
These delicious Christmas treats will please all of your family and friends, and they’ll be none the wiser to your trickery!
A Healthy Mouth is a Happy Mouth!